Beef Stew with Almonds and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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While living in Denmark, Linda Tebben found exchanging recipes a way to get acquainted. One of the good cooks she met, Merete Corneliussen, shared this hearty beef stew - and became a good friend. Ingredients:
2 pounds fat-trimmed boned beef chuck |
1 onion (8 oz.), peeled and chopped |
2 cloves garlic, pressed or minced |
2 fresh or dried bay leaves |
2 cups fat-skimmed beef broth |
2/3 cup dry sherry |
1/3 cup blanched almonds |
1/2 cup calamata olives, pitted |
1 teaspoon cornstarch |
2 tablespoons chopped parsley |
Directions:
1. Cut beef into 1-inch cubes. Place meat, onion, garlic, bay leaves, and 1/3 cup water in a 5- to 6-quart pan. Bring to a boil over high heat, cover, reduce heat to medium, and boil 20 minutes. Uncover and boil over high heat, stirring often, until juices evaporate and a dark brown film forms in pan, 10 to 15 minutes.
2. Add broth, 1/3 cup sherry, and almonds; stir to release brown film from pan. Return to a boil. Cover, reduce heat, and simmer 1 hour. Add olives. Cover and simmer until beef is tender when pierced, 10 to 15 minutes longer.
3. If more than 1 cup liquid is in pan, boil, uncovered, over high heat until reduced to 1 cup. Mix 1/3 cup sherry with cornstarch. Add to pan; stir until boiling. Pour into a bowl; sprinkle with parsley.
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